garlic chutney recipe | lehsun ki chatni | lahsun chutney

Ingredients

for tempering:

• ¼ cup ghee / clarified butter
• 1 tsp mustard
• 1 tsp urad dal
• pinch hing / asafoetida
• ¾ cup (90 grams) garlic, chopped

for masala paste:

• ¼ cup coconut, grated
• 1½ tsp mustard
• 1 tomato, chopped
• 4 dried red chilli

other ingredients:

• 1 cup tamarind extract
• ¼ tsp turmeric
• ¾ tsp salt
• ½ tsp jaggery

Steps

1. Heat ¼ cup ghee in a pan and let 1 tsp mustard, 1 tsp urad dal and a pinch of hing splutter.
2. Put in ¾ cup garlic and sauté over low heat.
3. Continue sautéing to a golden-brown color, then set the garlic aside.
4. For the masala paste, put ¼ cup coconut, 1½ tsp mustard, 1 tomato and 4 dried red chillies into a blender.
5. Blend to a smooth paste, adding water if needed, then leave aside.
6. In a large kadai, combine 1 cup tamarind extract, ¼ tsp turmeric, ¾ tsp salt and ½ tsp jaggery.
7. Mix thoroughly and boil for 5 minutes or until the raw flavor disappears.
8. Put in the prepared masala paste and mix thoroughly.
9. Mix the fried garlic in well too.
10. Keep the chutney at a simmer for 7 minutes or until the oil separates.
11. Serve the garlic chutney with hot steamed rice.